Grated carrot and crushed pineapple keep this batter lush, warmed with cinnamon, ginger, and nutmeg and studded with raisins and walnuts — whisked together in two bowls and baked in miniature muffin tins.
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Preheat oven to 350° F (300° F in convection oven). Prepare miniature muffin tins with muffin papers.
Whisk dry ingredients together in large bowl.
Whisk together wet ingredients. Add raisins and walnuts.
Pour wet ingredients into dry ingredients and mix. Using 1-ounce ice cream scoop, fill muffin papers 2/3 full and for 25-30 minutes or until toothpick inserted in center comes out clean.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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